Nutritional composition and antioxidant activity of four tomato (Lycopersicon esculentum L.) farmer varieties in Northern Portugal homegardens

CIMO/Escola Superior Agrária, Instituto Politécnico de Bragança, Campus de Santa Apolónia, Apartado 1172, 5301-855 Bragança, Portugal.
Food and chemical toxicology: an international journal published for the British Industrial Biological Research Association (Impact Factor: 2.9). 12/2011; 50(3-4):829-34. DOI: 10.1016/j.fct.2011.11.045
Source: PubMed


The nutritional and antioxidant composition of four tomato Portuguese farmer' varieties widely cultivated in homegardens was determined. The analysed components included macronutrients, individual profiles of sugars and fatty acids by chromatographic techniques, hydrophilic antioxidants such as vitamin C, phenolics, flavonols and anthocyanins, and lipophilic antioxidants such as tocopherols, β-carotene and lycopene. Furthermore, the antioxidant activity was evaluated through DPPH scavenging activity, reducing power, β-carotene bleaching inhibition and TBARS formation inhibition. One of the four varieties, which is locally known as round tomato or potato tomato, proved to be the most powerful in antioxidant activity (EC50 values≤1.63 mg/ml), phenolic compounds (phenolics 31.23 mg ClAE/g extract, flavonols 6.36 mg QE/g extract and anthocyanins 3.45 mg ME/g extract) and carotenoids (β-carotene 0.51 mg/100 g and lycopene 9.49 mg/100 g), while the so-called yellow tomato variety revealed interesting nutritional composition, including higher fructose (3.42 g/100 g), glucose (3.18 g/100 g), α-linolenic acid (15.53%) and total tocopherols (1.44 mg/100 g) levels. Overall, these farmer' varieties of garden tomato cultivated in the Northeastern Portuguese region could contribute as sources of important antioxidants related to the prevention of chronic diseases associated to oxidative stress, such as cancer and coronary artery disease.

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Available from: José Pinela, Nov 25, 2014
    • "values such as carbohydrates and antioxidants, as presented in the study performed by Pinela et al. (2012) for four different Portuguese tomatoes. Branthome (2010) reported that around 70% of the total production, representing more than a hundred million tons of tomatoes is consumed in its fresh state and 30% (more than 48 million tons) after processing. "
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    • "Tomatoes are a very good source of antioxidants, vitamins C carotenoids (lycopene and βcarotene ) and phenolic compounds (Ilahy et al., 2011; Pinela et al., 2012). Organically grown fruits and vegetables have high levels of vitamin C, iron, magnesium, phosphorus and antioxidant activity (SOD, GR, APO, PO, phenols) and less lipid peroxidation level than conventional grown products (Worthington, 2001; Barron, 2010; Montalba et al., 2010). "
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